If you’re looking for a cozy, satisfying meal that’s bursting with flavor, you’ve got to try my Ree Drummond meatball quesadilla! This recipe takes the classic quesadilla and gives it a delightful twist by stuffing it with hearty, chopped meatballs instead of the usual cheese and beans. Trust me, once you take a bite of that crispy tortilla filled with savory meat and gooey cheese, you’ll understand why it’s become a favorite in my house. It’s so quick to whip up, making it perfect for busy weeknights or when you have friends over. Plus, it’s a fun way to use up leftover meatballs! Let’s dive into this deliciousness together!
Ingredients List
- 1 cup cooked meatballs, chopped – Use your favorite meatballs, whether homemade or store-bought. Just make sure they’re cooked through and chopped into bite-sized pieces for easy filling.
- 2 large flour tortillas – I love using soft, large flour tortillas that hold up well to the filling. They create a nice, chewy texture when cooked.
- 1 cup shredded cheese – Go for a melty cheese like Monterey Jack or a blend for extra flavor. Cheese pulls are a must in quesadillas!
- 1/2 cup salsa – Choose your favorite salsa for that zesty kick. You can use mild, medium, or hot, depending on your taste.
- 1 tablespoon olive oil – This helps to get that golden, crispy exterior on your quesadilla. Plus, it adds a lovely flavor!
- 1/4 cup chopped cilantro – Fresh cilantro adds a burst of freshness, but feel free to skip it if you’re not a fan. You can also substitute with green onions if you prefer!
How to Prepare Instructions
- Start by heating the olive oil in a skillet over medium heat. You want it hot enough to give that quesadilla a nice sizzle!
- Once the oil is shimmering, place one tortilla in the skillet. Let it warm for just a minute to soften up.
- Now, spread the chopped meatballs evenly over the tortilla. Don’t be shy—make sure every bite will be packed with flavor!
- Next, sprinkle the shredded cheese generously over the meatballs, followed by a drizzle of salsa. This combination is where the magic happens!
- For a pop of freshness, sprinkle the chopped cilantro on top. If you’re not a cilantro fan, just skip it or swap it with green onions.
- Place the second tortilla on top, gently pressing down. This helps everything stick together.
- Cook the quesadilla until the bottom tortilla is golden brown, about 3-4 minutes. Keep an eye on it to avoid burning!
- Carefully flip the quesadilla using a spatula and cook the other side until it’s also golden brown and crispy.
- Once both sides are perfectly browned, transfer the quesadilla to a cutting board and cut it into wedges. Serve it warm with extra salsa on the side for dipping!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights!
- Hearty and flavorful twist on a classic quesadilla.
- Gluten-free option if you use gluten-free tortillas.
- Customizable with your favorite toppings and salsas.
- Great way to use up leftover meatballs!
Tips for Success
To make your Ree Drummond meatball quesadilla even more delicious, here are some of my top tips! First, don’t skimp on the cheese; a generous layer will give you those glorious cheese pulls! If you want to spice things up, try adding jalapeños or a sprinkle of crushed red pepper flakes for a kick. You can also mix in other ingredients like sautéed onions or bell peppers for added flavor and color. For a creamy twist, a dollop of sour cream or guacamole on the side enhances the experience. And remember, if you’re short on time, using store-bought meatballs is perfectly fine—just make sure they’re tasty! Enjoy experimenting!
Nutritional Information Section
When it comes to the nutritional values of my Ree Drummond meatball quesadilla, here’s what you can expect per serving: approximately 350 calories, 18g of fat, 18g of protein, and 32g of carbohydrates. Keep in mind that these values are estimates based on typical ingredients and can vary depending on what you use. It’s always a good idea to check the specific brands and ingredients you choose for the most accurate information. Enjoy this delicious meal without any guilt!
FAQ Section
Can I use frozen meatballs for this recipe?
Absolutely! Just make sure to fully cook them according to package instructions before chopping and adding them to your quesadilla. It’s a great time-saver!
What kind of cheese works best?
I love using Monterey Jack for its meltiness, but feel free to experiment with cheddar, pepper jack, or even a blend for a more complex flavor!
Can I make these quesadillas ahead of time?
Yes! You can prepare the filling in advance and assemble the quesadillas when you’re ready to cook. Just store the filling in the fridge until you’re set to enjoy!
What can I serve with my meatball quesadilla?
Extra salsa is a must! You can also add sour cream, guacamole, or a fresh salad to round out the meal. They all pair wonderfully with the quesadilla!
Are these quesadillas gluten-free?
They can be! Just make sure to use gluten-free tortillas. The rest of the ingredients are typically gluten-free, but always double-check labels if you’re sensitive!
Ingredient Notes/Substitutions
When it comes to customizing your Ree Drummond meatball quesadilla, there are plenty of options! If you want to switch up the meatballs, try using turkey or chicken meatballs for a lighter take. If you’re going vegetarian, swap in some sautéed mushrooms or black beans for a hearty filling that’s still satisfying. For the cheese, while Monterey Jack is my go-to, feel free to experiment with pepper jack for a spicy kick or mozzarella for a milder flavor. If you’re looking for a dairy-free option, use a plant-based cheese that melts well. And don’t forget about the tortillas—corn tortillas can be a fantastic gluten-free alternative, just make sure they’re large enough to hold all that goodness!
Storage & Reheating Instructions
If you happen to have any leftovers from your Ree Drummond meatball quesadilla (which is unlikely because they’re so good!), simply store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, the best way to reheat is to pop them back in a skillet over medium heat. This helps to keep the tortillas crispy while warming up the filling. Just cook for a few minutes on each side until heated through. You can also use a microwave, but be mindful that it might make the quesadilla a bit soggy. Enjoy those tasty leftovers just like the first time!
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Ree Drummond Meatball Quesadilla: 7 Steps to Cozy Deliciousness
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A delicious twist on classic quesadillas featuring meatballs.
Ingredients
- 1 cup cooked meatballs, chopped
- 2 large flour tortillas
- 1 cup shredded cheese
- 1/2 cup salsa
- 1 tablespoon olive oil
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a skillet over medium heat.
- Place one tortilla in the skillet.
- Spread chopped meatballs over the tortilla.
- Add cheese and salsa on top of the meatballs.
- Sprinkle cilantro over the filling.
- Top with the second tortilla.
- Cook until the bottom tortilla is golden brown, about 3-4 minutes.
- Carefully flip the quesadilla and cook the other side until golden brown.
- Remove from skillet and cut into wedges.
Notes
- Serve with extra salsa for dipping.
- Feel free to customize with additional toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: ree drummond meatball quesadilla